The risotto allo zafferano (Saffron risotto) is a typical first course of Lombard cuisine, prepared with a base of rice flavored and colored by the addition of saffron.
A simple but at the same time refined preparation, perfect for important occasions or for the festive table.
It requires a few but fundamental steps and the result will be a creamy, velvety and creamy dish with butter and Parmesan, truly unmissable.
The ideal would be to use saffron pistils, but given its high cost, you can replace it with sachets
The risotto allo zafferano is something different from Risotto alla milanese because, in this recipe, you also use bovine marrow.
Let's find out how to cook risotto allo zafferano, the best italian recipe!
Category: First Courses
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Spring onion finely chop and brown it gently in a drizzle of oil. Then add the rice. [1]
Toast the rice for a few minutes, stirring occasionally and checking the grains, which should be slightly transparent.
Pour in the white wine [2] and continue cooking over medium heat, letting it evaporate and stirring gently.
Gradually add the broth and continue stirring. [3]
Add the saffron [4] and mix.
Bring the rice to cooking by gradually adding a few more ladles of boiling broth, as this is absorbed [5]. Season with salt.
When the rice is cooked al dente, remove from the heat, stir in the butter and grated Parmesan, stirring vigorously [6]. Serve the saffron risotto immediately.
Toast the rice well before adding the liquids, so that the risotto is creamy and well-bound.
The cooking of the rice must be very al dente, once the cooking is finished, in fact, the grains will cook inside for a few more minutes.
How to store risotto?
Saffron risotto can be kept in the fridge, in a glass container, for a day at most.
How can you reheat risotto?
When heating it, add a drop of water or broth.
What can I use instead of saffron powder?
If you prefer, instead of saffron powder you can use its pistils, to be infused even the day before and then filtered.
What can I use instead of beef broth?
You can use water, vegetable broth or meat broth to cook the rice and stir in a taleggio cheese, mascarpone or fresh goat cheese instead of butter and Parmesan.
How much risotto rice per person?
About 70 g per person.
Can you freeze risotto?
Freezing is not recommended.
The saffron risotto is perfect for a family meal!
A light white wine.
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11.02 oz/320 g Arborio or Carnaroli rice
to taste extra virgin olive oil
to taste salt
1.7 oz/50 g butter
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